Antibacterial activity and preservative effect for pork tenderloin of chitosan - glucosamine Maillard reaction products prepared by gamma irradiation

Lignende værker

• Evaluation of the applicability of gamma irradiation in preserving 3D-printed lettuce ink
  af: Le Thi Thu Thuy, et al.
  Udgivet: (2024)
• Nghiên cứu nồng độ diệt khuẩn tối thiểu (MBC) của sản phẩm phản ứng maillard của chitosan và glucosamine được chế tạo bằng phương pháp chiếu xạ
  af: Lê, Anh Quốc
  Udgivet: (2023)
• Preparation of hydrogel reinforced with bentonite by gamma irradiation for metal absorption
  af: Trịnh, Thị Tú Anh
  Udgivet: (2022)
• Inhibitory effect of maillard reaction products on growth of the aerobic marine hyperthermophilic archaeon aeropyrum pernix /
  af: Kim, Kee Woung.
• Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food /